Yield: 8 servings
1/2 cup granulated sugar
1/2 cup water
zest of one lemon
1/2 cup freshly squeezed lemon juice
8 fresh mint sprigs for garnish
Photo by Caroline West
Fresh homemade Lemon Sorbet is elegant and delicious. It makes the perfect mouth cleanse between courses and makes an impressive display in your favorite sherbet dishes. Lemon sorbet is best made ahead of time. When ready to serve; use a melon baller to scoop into stemmed glasses, garnish and serve.
Combine sugar and water in a saucepan, bring to a boil. Add lemon zest (reserve a small amount of lemon zest for garnish). Cover the pan and lower the heat and simmer for 10 minutes. Set aside to cool. Add freshly squeezed lemon juice stirring to blend. Strain the sorbet mixture and transfer to a shallow container, such as a glass pie plate, cover and freeze until firm.
Remove lemon sorbet from freezer, puree in a blender or food processor until smooth. Transfer to a small bowl, cover and refreeze.
Use a melon baller and place 1 to 3 scoops lemon sorbet in a stemmed glass or small dessert dish. Serve right before the Main Course garnishing with reserved lemon zest and mint leaves.